A natural with red meats and even salmon, our Cab Franc is a gutsy Loire-style red. Focus of the enticing flavors of black pepper, ground spices, blackberries and a grounding earthiness all bundled in a beautifully fruited nose. Aged in vintage European oak barrels. Gerald Asher ( GOURMET) calls our Cab Francs "impressive with immediate appeal" Peter Mayle (A YEAR IN PROVENCE) says "it has gutsiness" (NYT).

 This wines luxuriously rich and creamy finish is a testament to our Winemakers brilliance.

Fermented and aged for 10 months in virgin French oak barrels.

 New Release. Hints of lemon, butter, cream and vanilla meld to create a gracious well-balanced dinner wine.

A delightful, mildly dry and elegant Rose made from Pinot Noir and Pinot Blanc grapes. This wine complements fish, poultry or just plain cheese and crackers. "Think Pink" and serve it slightly chilled.

Aged in French oak barrels for 18 months. This wine is complex, deep and well balanced. Inhale the aromas of cinnamon, roses and blueberries. A classic velvety Merlot flavor that is smooth and elegant. Tom Matthews (WINE SPECTATOR) describes our Merlots as "elegant and seductive."

Aged in French oak barrels for 13 months; a well-balanced wine with showy aromas of rose petals and cinnamon. Soft fruit flavors with hints of black pepper and earth. A beautiful garnet colored wine from an exceptional harvest.

Many experts feel that Merlot is the best varietal to grow in Long Island's microclimate.

Exotic aromas of black cherry, roses and hints of leather. A harmonious blend of vanilla, has flavors of vanilla, currant and a layering hint of tasted oak.

Aged in new French Oak barrels for 10 months gives this glorious wine a spicy finish with cedar accents and mineral notes.

A classic Burgundian wine, balanced with subtle aromas of mocha and berries. Exotic flavors of chocolate, black cherry and currants that hold a firm yet delicate finish. Pairs well with lamb, beef, quail or other game dishes. Long Island's NEWSDAY describes our Pinot Noirs as "the family masterpiece[s]."

We like to feel that we are "specialist's" at growing this sometimes difficult to grow grape, on Long Island. Our 2004 harvest has produced a great Pinot Noir vintage.

The grapes used for this wine have been harvested from our Founder's Field vineyard. Classic honey aromas; delicate hints of lemon and thyme. Perfect for seafood prepared with dill, tarragon or herbes de Provence.

Gault-Milau's BEST WINERIES IN AMERICA calls it "powerful."

Having been aged in French oak barrels, our Sauvignon Blanc Reserve has a hint of oak adding depth and body to seductive elements of peach and apricot flavors in this wine.

Serve with Peconic Bay scallops for a true Long Island treat.